How long does it take to cook chicken thighs in a pressure cooker?

It takes approximately 30 minutes to cook chicken thighs in an instant pot/pressure cooker. Add about 2 cups of water to your pressure cooker/instant pot, add in your chicken thighs fresh or frozen with seasonings and close and lock your lid and hit start.

How many calories are in pulled chicken thighs?

There are about 180 calories in 3 ounces of pulled chicken thighs. Making your own BBQ sauce can keep the calories at around 80 per serving. Try using Walden's Farms Calorie Free BBQ Sauce for healthy BBQ pulled chicken sandwich with no added calories for the BBQ sauce.

How many carbs are in boneless chicken thighs?

There are zero carbs in boneless chicken thighs. Chicken thighs with the skin contain 7g of total carbs.

Can you cook frozen chicken thighs in an instant pot?

You can cook frozen chicken thighs in the Instant Pot just as easily as fresh chicken thighs. It takes about 30 minutes of pressure cooking and it comes out so tender and juicy you can shred it easily with a fork.

How much water do I put in my instant pot for chicken thighs?

Add a minimum of 1 cup for a 6 quart instant pot and 1 and 1/2 cups for an 8-quart Instant Pot. Only use more water if you'd like some chicken stock left over after the chicken is finished cooking. But do not overfill.

Instant Pot Pulled BBQ Chicken (WW Friendly)

Description

A Sweet and Tangy Shredded BBQ Chicken Sandwich

Ingredients

Units Scale

1 1/2 lbs of Skinless, Boneless Chicken Thighs
1/2 sliced and diced Yellow Onion
3/4 cup Tomato Paste
2 tablespoons of Apple Cider Vinegar
1 tablespoon of Worcestershire Sauce
2 teaspoons of Smoked Paprika
1 teaspoon of Garlic Powder
1/2 teaspoon of Monkfruit Sweetener
1/2 teaspoon of Sea Salt
1/4 teaspoon of Cayenne Pepper
Whole Wheat Bun
For the Homemade Cole Slaw you will need:
One 14 ounce bag of Shredded Coleslaw Mix
1/3 cup of Avocado Oil Mayonnaise - I used Avonaise
2 tablespoons of Lime Juice
2 tablespoons of Cilantro

Cook Mode Prevent your screen from going dark

Instructions

Cook the Chicken. In the Instant Pot, place the chicken thighs in the pot with 1 cup of water and the diced onion. Lock the lid and set the release valve to the sealing position. Adjust to high pressure and cook for 30 minutes. When cooking is done, let the pressure release for 10 minutes naturally then set the release valve to venting. When the metal pin in the lid falls and all the pressure has been released you can unlock and open the lid. Transfer the chicken and onion to a large bowl with a slotted spoon. Shred the chicken with 2 forks.
Prepare your sauce; In a small saucepan on low heat, whisk 1/2 cup Water; Tomato Paste; Apple Cider Vinegar; Worcestershire Sauce, Paprika, Garlic Powder, Monkfruit Sweetener, Salt and Cayenne until smooth. Simmer for 12 minutes, whisking occasionally, until thick and glossy. Take your serving of chicken and coat with sauce.
In a large bowl, mix all coleslaw ingredients together. Fill your whole wheat bun or wrap with the shredded chicken and top with coleslaw for a delicious sandwich or wrap.

Notes

* Note the Nutrition Facts below are for a 3 ounce serving of boneless, skinless Chicken thighs without with the sauce.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: American
Method: Instant Pot
Cuisine: Barbecue

Nutrition

Serving Size: 3 ounces
Calories: 180
Sugar: 0 g
Sodium: 141.6 mg
Fat: 6.1 g
Carbohydrates: 0 g
Protein: 29.3 g
Cholesterol: 140.1 mg